the flour mixture and milk, in three additions, beginning and ending with the

flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove

from oven and place on a wire rack to cool. Once the cupcakes have

completely cooled, frost with icing. If you want flat topped cupcakes then

slice off the dome of each cupcake, with a sharp knife, before frosting. Ifyou want to pipe the frosting, I like to use a large Wilton 1M stardecorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Confectioners (Buttercream) Frosting:

In an electric mixer, or with a hand mixer, cream

the butter until smooth and well blended. Add the vanilla extract. With the

mixer on low speed, gradually beat in the sugar. [You must be registered and logged in to see this link.] the sides of the bowl. Add the milk and

beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add

a little more milk or sugar, if needed. Tint the

frosting with desired food color (I use the paste food coloring that is